Fishes and Shellfishes High in Oleic acid (321st - 340th) (per 100 g edible portion)

• Walleye pollack (sukimidara)
  
  33 mg
• Northern shrimp (raw)
  
  32 mg
• Purple puffer (raw)
  
  32 mg
• Pacific cod (baked)
  
  32 mg
• Squid, Processed product (canned with seasoning)
  
  31 mg
• Japanese scallop (cultured, raw)
  
  31 mg
• Abalone (canned in brine)
  
  31 mg
• Tiger prawn (cultured, baked)
  
  30 mg
• Flying squid (raw)
  
  29 mg
• Adductor muscle (niboshi)
  
  29 mg
• Hard clam (baked)
  
  29 mg
• Ocellated octopus (raw)
  
  27 mg
• Jackknife clam (raw)
  
  27 mg
• Fish paste product (kobumaki-kamaboko)
  
  26 mg
• King crab (canned in brine)
  
  26 mg
• Ocellate puffer (cultured, raw)
  
  26 mg
• Spear squid (raw)
  
  24 mg
• Southern blue whiting (raw)
  
  24 mg
• Fish paste product (naruto)
  
  23 mg
• Shiba shrimp (raw)
  
  23 mg